|Remove the charred layer|
3. Make a small slit into the pepper, remove the seeds, leaving the top in tact. I used Brick and Monty Jack cheese because that is what I had. Stuff a huge chunk of cheese inside the pepper and toothpick to hold together if needed.
|4. Dust the pepper with all purpose flour.|
6. Fry the pepper in olive oil.
7. I am fortunate enough to have tons of fresh vegies for the sauce. I suppose you could use jarred salsa and follow this step as is. I had this mixture on hand. Lemon juice, various chopped peppers, tomatoes, garlic, and cilantro. Sooo I processed it all together.
This mixture was simmered on low with a 1 cup of water, and about 1/4 cup of sugar for 15 minutes.
Smother your pepper with this delicious sauce!
I should have taken a photo with the cheese gushing out once the fork was taken to this little package of joy. At that point....the camera just wasn't on my mind. Photos, as usual, do not do this dish justice!!